The type of PARCEL you won't need to wait at the mailbox for :D

LEARN HOW TO MAKE THIS CRISPY RICE PAPER PARCEL RECIPE TODAY!
COOKBOOKS, EBOOKS, MASTERCLASS, and YMC MERCH HERE:
www.yeungmanco...
LAY HO MA! This is a bit of a unique one! I make fresh rolls on the regular and thought why not wrap it like a parcel and sear it on the frying pan. The best part about this bundle of flavour is that you won't need to wait for it's arrival in the mailbox. Let's begin
Ingredients:
3 pieces garlic
medium piece ginger
120g nappa cabbage
1/2 red bell pepper
4 sticks green onion
400ml can chickpeas
1/4 tsp toasted sesame oil
1 tbsp white sesame seeds
20g cilantro
2 tbsp avocado oil
2 tbsp soy sauce
1/2 tbsp dark soy sauce
4-10 sheets rice paper
1 tsp maple syrup
1 tsp rice vinegar
Directions:
1. Finely chop the garlic, ginger, nappa cabbage, red bell pepper, green onions
2. Rinse the chickpeas with some water. Then, drain and place into a mixing bowl and add the toasted sesame oil and white sesame seeds. Coarsely mash the chickpeas with a fork
3. Finely chop the cilantro and set some aside for garnish
4. Heat up a nonstick pan to medium heat. Add 1 tbsp avocado oil followed by the garlic and ginger. Sauté for about 30 seconds
5. Add and sauté the chickpeas for 2-3min. Add 1 tbsp soy sauce, and the dark soy sauce. Sauté for another couple of minutes. Set the chickpeas aside
6. Place the pan back on medium heat. Sauté the red bell peppers and green onions with 1/2 tbsp avocado oil for a couple of minutes. Add the nappa cabbage and sauté for 2-3min
7. Place all of the sautéd veggies into a bowl. Add the cilantro and mix together, then allow the mixture to cool. Push the veggies onto the sides of the bowl to help it cool faster
8. Spread some water onto the cutting board. Add some water onto a plate. Dip a sheet of rice paper into the water, then place it onto the cutting board
9. Dip another sheet of rice paper into the water and then line it onto the first sheet of rice paper
10. Place about 1/3 cup of filling into the middle of the rice paper. Carefully fold in all four sides of the rice paper. Repeat from step 8 if making more parcels
11. Make the dip by stirring together 1 tbsp soy sauce, maple syrup, rice vinegar, a pinch of white sesame seeds, a splash of toasted sesame oil, and the cilantro that was set aside
12. Wipe out the frying pan with a paper towel and return the pan to medium heat. Swirl around 1/2 tbsp avocado oil and sear the rice paper parcels for a couple of minutes on each side. Transfer the parcels to a cooling rack before serving
CHICKPEA MAYO FULL RECIPE + EPISODE HERE:
• THICK vegan Mayo Recip...
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZbin chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
• The type of PARCEL you...

[@YEUNGMANCOOKING]

LAY HO LAY HO ☺️ I hope you’re keeping well and cooking well. If you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳

[@lottidd6037]

Was looking intensely on your chopping techniques.. impressive. And, any specific brand of rice paper would you recommend? ~ Ni Hao.

[@jeanfrancis9985]

Love your show!

[@alemat897]

New subscriber here

[@Adil-zy4wj]

What brand is your frying pan?

[@MickV08]

Where can I get that cutting board? ☺️

[@soumyasharma832]

Instead of layering the sheets at the start try wrapping it in one sheet and then place it seam side down on the second sheet and wrap again, that will give it the same thickness/ structural integrity on both sides

[@YEUNGMANCOOKING]

👨🏻‍🍳👌🏻🙌🏻

[@soumyasharma832]

@@YEUNGMANCOOKING the recipie was great otherwise, just made that modification after having a couple of them pop while cooking☺

[@candicerichardson4697]

Thank you just yesterday i saw the rice paper at a chinees store so bought one ,and thought now i have to look for wills video 🤔to make this and bam 🤣just in time bless you my brother ,i think you have one with tofu ,gonna try that one too 😁🤗❤

[@carmellaperinet881]

I was noticing how one side would be thicker too. Good idea!

[@sasentaiko]

Also, this seems harder to do on a thirsty wooden cutting board. I work with rice paper directly on large plates (smooth ceramic or plastic) and you don’t have to struggle so much with sticking.

[@jennsluis6125]

parcels are going to be my new thing! there's so many possibilities; tofu, mushrooms, vermicelli noodles, bean sprouts! thanks for the inspiration! ❤🙏

[@YEUNGMANCOOKING]

🙌🏻🥳👨🏻‍🍳

[@forisma]

How do you handle rice mie noodles? 😊 Every time I cook them (just in hot not ocoking water) they end up sticking together too much :(

[@jennsluis6125]

@@forisma look up rice noodles, or glass noodles. they're very thin, so a quick soak in simmering water followed by a cold rinse should work. they need to be used right away.

[@mystarling2123]

@@forisma just soak in hot water until they soften. No need to boil them. I make a vegetarian " ramen" soup, when soup almost done I throw in the glass noodles, when they turn from opaque to clear, they r done.

[@forisma]

@@mystarling2123 that's what I do, soak in hot water, but they stick together aftereards. Maybe pouring cold water afterwards will help..

[@sarahdee374]

Oh this looks great. I love using rice paper and will make this soon. Wil, at some point I'd love to see a "taking care of my kitchen tools" video. I'm curious about how you sharpen your knives, what you use to keep your cutting board conditioned, things like that.

[@kaleidoscopeeyes1184]

This whole video is like a meditation. Especially the folding of the rice paper. The parcels look so tasty and the music is so calming. Well done!

[@Evita.LR.81]

Looks amazing. Been following you since I went plant based. All the recipes I've tried are delicious. Definitely want to pick up the cookbook soon and keep it in my kitchen. Great, amazing, fresh food and I don't feel terrible after I eat. Also love the fact that you don't go on a long intro or rant during your videos. You deliver instructions clearly and they are straight on point. Tysm for that!

[@aprilcarter749]

@Evita Reyes you told the truth it feels so good to eat clean!!

[@N1mro8]

Sometimes I feel terrible after I have eaten it, because it's so delicious I can't stop eating 🙂. Especially after a workout day!

[@becky97462]

I'm imagining mushrooms in there as well. Perhaps the air fryer could "recrisp" them...?

[@lyarnes]

Excellent ideas!

[@NeVs-cb1oc]

Praising your excellence, once again Wil !!! We are doing the same wraps in a Greek version, as our mothers have taught us over the years … the only difference is, we’re using a mixture of spinach, silver beet, spring onions, dill, a bit of parsley and sautée all of them like you have in our beautiful olive oil, for a little while till all wilted and extra liquid absorbed … Then we wrap them exactly the same way and shallow fry them … They can be baked in the oven as well …our mothers even made the pastry by themselves, today we have the luxury buying it ready made … They’re very fragrant and delicious!! They’re our traditional recipe, originated on the Greek island of Krete and they’re called “ Kaltsounia “… Always appreciate your beautiful cooking ways… we’re learning so much from you …Thank you 🙏🙏 🇦🇺🇦🇺 🇬🇷🇬🇷

[@TourPace]

I cannot begin to tell you how amazed I am by your creations and how grateful I am for you sharing them. Watching your productions is zen. You've made me a better person, both health and for my environment by empowering me to remain meat-free. Thank you so much!!

[@YEUNGMANCOOKING]

🤗

[@gkarenstratton]

YES!!! IM NOT INTO "ZEN," BEING CHRISTIAN, BUT I GET YOUR MEANING and AGREE HOW CALMING HE IS! For SURE we can have GENTLENESS, a "FRUIT" of GOD the HOLY SPIRIT IF ONE HAS HIM AFTER BECOMING SPIRITUALLY "SAVED" from the ultimate consequence of our sins...eternal lostness. 🙏John3:16🙏 💜🤍💜🤍💜🤍💜🤍💜🤍 ! THANK YOU, LORD, FOR this gentle man sharing his time and self so KINDLY and GENEROUSLY here!!! He could be making much $$$ on, for example, TV Food Network, but instead he shares with us "KZbinrs."

[@veganearthling4881]

One of my favs! I double up rice paper to prevent sogginess.

[@gkarenstratton]

OH, MR YEUNG ~ IM 78 and ENJOYING YOUR VIDEOS SO SO SO MUCH. WE (my daughter's kids and i) all love ASIAN FOOD THE VERY BEST snd always wish we could MAKE BY OURSELVES WHAT WE EAT AT THE "CHINESE" RESTAURANT IN OUR LITTLE TOWN!!! (It's between two major expressways so is a great place to set up a good restaurant ... lucky us!!!). WELL NOW WE C.A.N. MAKE EXCELLENT ASIAN CUISINE ... EVEN BETTER THANKS TO YOU. Even more special, as you have read from all your comments, YOUR CALMING ● VOICE and ● DEMEANOR and ● PRESENTATION are SO pleasing and encourage us to RUN TO THE STORE FOR INGREDIENTS IMMEDIATELY. We get hungry whether or not we just Oh! AND NOW I KNOW WHAT TO GET FOR GIFTS FOR MY GRANDDAUGHTERS WHO HAVE RECENTLY TURNED TEEN-AGE AND L.O.V.E. COOKING YOUR COOKBOOKS!

[@jag2333]

Mr. Yeung, you are an awesome and creative man. Thank you for teaching us to cook and for sharing your life with us. I enjoy you cooking lessons and your delicious meals. Thank you❣🥰😊🥰

[@Nanaof3.]

I am not a vegan but I love all your recipes and have made several of them! Each recipe has such great flavors!! Can't wait to make this one...

[@earthwater9964]

This guy... is the future. I feel lucky being a classical concert pianist. Because he is musician as well. And... I'd rather make a great dish than write a great symphony! Lol. (Stupid me) Bit I love this fellow, seriously intense endeavors. So freaking inspiring. And yes, I am no joke in the kitchen. So I know...

[@txdave]

Important to note that the “parcels” WILL fall apart unless you use 2! do not try to skimp - I made these before seeing this recipe (and tried to do a lot of filling with one rice paper and it did NOT work) for fun and also noted that the thinner it is the better so that the filling also does not fall out! Otherwise great recipe it is VERY yummy!

[@jasonurroz570]

I made the first one with two. But it seemed like overkill, so I made the next four with one wrap. The only one that fell apart was the one that stuck to my spatula when I tried to flip it.

[@txdave]

Jason Urroz wow that’s lucky! Pretty much all of mine fell apart if I tried to use just one! Plus I like having two!

[@SUrban-wu7gr]

Thank you for the inspiration! :) I don't tend to follow recipes, but take them as inspiration and I did them today for my partner & I. We loved them! Also I had to giggle when I remembered your "cooking with confidence" when I noticed that after watching your Video I did indeed feel confident doing it (even if I have never tried frying rice papers before) haha. 🙏🏽

[@poilapan]

That rice paper parcel with its fillings does seem to resemble very closely to popiah. It definitely has that Chinese/Asian visual feel, so I might experiment with this recipe quite soon (speaking as Chinese Asian myself).

[@jenniferw1956]

It's so peaceful watching you cook. I love your recipes. Quality and simplicity. Thank you ever so much. Respect from 🇨🇦💕

[@merlinsreturn]

You know what? I stopped making rice paper wraps because the single sheets kept tearing up. But your tip to try two together makes me want to try again. Thanks for sharing.

[@Mialuvsveggies]

I love this as a crisped up version of the average rice paper roll; that filling will work for rolls too! Always enjoy your delicious ideas 🙏

[@hepgeoff]

Man that looks good! My mouth was literally watering watching this episode!

[@sunitadwarka347]

I have one suggestion, I have not tested all these personally, but one thing I understand people want some flavor which can give jerk to head. You don't add seasome oil. Add fewer drops of mustered oil and check. It's winter and we need some things to open block head in case of headache. Tear must come out of eyes. It's a different experience. Mustered oil in very small amount, increase the spicy flavor. Namh shivay.

[@ItsTreen]

I'm just thrilled about the growth of your channel!! You so deserve all the best, friend :) Plan on Hope to try these Rice Paper Parcels this weekend.

[@aprilcarter749]

OMGOODNESS ,, looks so delicious yet another goodness I will be making. When you made the sauce I thought I was eating some myself. 😋. Thanks for sharing 🥳❣️

[@BourbonISvegan]

Please make a Char Sui tofu recipe, haven’t had the original pork UK takeaway for over 30 years. Time it came back into my life, vegan 🥳🥳🥳

[@verderaven]

I’m in awe of how easy you make chopping look. I’d lose a finger tip trying to chop garlic that fine.

[@donnapollock]

This looks so delicious. I can't wait to make this recipe. I love the rice paper, I use it when I make Summer Rolls, I love them so much. Thank you for sharing this recipe God Bless

[@Myopericarditis]

I made this tonight with the veg and chickpeas I had left in the fridge and it was delicious! Thanks for a another great recipe!

[@violetviolet888]

How did it go?

[@ClarissaCoyoca]

Thank you! Just used rice paper for the first time last week!! Excited to make this for dinner tonight :)

[@anningl2588]

That looks so good, I will do that asap. Good to see, that experts also have little problems to envelop such rice paper bags. By the way, I love it how you give the hints: quick an directly. 😘

[@RaynaManger]

Watching you slice and dice is a spiritual experience!

[@busyperson4142]

I bought these rice papers from the shop, but I was looking for a filling recipe. Now I know what to do. Thank you🙏

[@clairesjunk2000]

I had just bought a pack of rice paper for the first time ever. I had seen a recipe for something similar to this and thought it looked amazing. But of course I am now going to go straight to making yours. ❤️

[@liamlevy9898]

Just found your channel and i absolutly love it. The recipies are great and your footage is beautiful! Keep up the good work.

[@nisreenorr5116]

Fun, easy, and delicious. Hard part is not eating the vegetables and chick peas as it cooled😄 Thanks for sharing.

[@alisonhendry2928]

Ahhh thank you for this burrito tortilla fiend. Not only did I have soothing cello to listen to ( married to one also, husband cellist not the cello 🤣🤣), but also a new and exciting new way to eat food all wrapped up!! Yay Wil! Going to play with all sorts of packing innards... tofu, mushrooms, maybe water chestnuts for crunch.....thank you thank you! Packaged my tastebuds up nicely. Good pun groan too.🤣🥳

[@patriciaw2715]

I love all of your video title memes, they're funny.

[@ljc3484]

I would love to see a video about your creative process when coming up with new ideas for recipes. How does it start? How long does it usually take to perfect a recipe or to get it to match what it is in your head?

[@name.terrie]

Yummmmm! Gotta try your filling ideas! When I make these, I simply prep the 2 wrapper sheets simultaneously. I will have to try your way to see if it's better. Thanks heaps for sharing this!

[@TheCelestialhealer]

I make them often, BUT love looking at your recipes. So beautiful and creative and neat… 🌟🌟 And I want a wok like yours, hope you already have it in some of your videos.

[@happinessishomemadeCA]

Now that's 'WRAP'! Thanks again Wil for the timely inspiration for dinner, really appreciate it!

[@donutdomination139]

I made these and it is yummy. I didn’t add the cilantro with the hot vegetables to wilt. Instead I added the filling in the rice paper, added the fresh cilantro and thinly sliced carrots then wrapped it like a spring roll and didn’t fry. Served with a yummy dipping sauce and wow!

[@jenerlee]

I always cut my peppers this way now! 😊👍🏻🫑 This would make a delicious sandwich filler too. (I make a chickpea/nori/mayo/cheese combination - good for sandwiches and sushi filling 😋) I ❤️ chickpeas. Thank you for all of the inspiration. 🤗

[@janetennyson131]

Tried this and has become an absolute favourite. Filling is obscenely delicious (I used less garlic and chick peas though). Rice paper is a real challenge however, still practising.

[@TashJansson]

these look delicious! It took me so long to get into rice paper, since the gummy texture of it raw felt off-putting, but once it occurred to me to fry it, things really changed for the better! To avoid having a bajillion layers on one side of the "parcel" though, I switched to a half-moon kind of shape, like a pasty or hand pie, which gave me an even thickness of the rice wrapper all around. However, it went from a hand-held food to a definitely plate-and-cutlery food. But still awesome, ngl.

[@lauries9376]

yummy! I filled two at a time, saving the filling for subsequent parcels so that the rice wrapper wouldn't get soggy

[@mikrellim8119]

Seems like wrapping in one sheet in the shape of an egg roll would make these easier to eat. I can’t wait to try. They look delicious!

[@kajalsingh9554]

Will, you making me hangry!! These parcels would actually make a great appetizer for Thanksgiving. You could substitute one of the ingredients with some type of squash just to keep with the spirit of the season. Thank you for the recipe.

[@lilpoo22]

Hungry you mean ?

[@swisski]

@@lilpoo22 Hangry is a portmanteau word made up from hungry and angry, meaning irritable or angry for want of food.

[@lilpoo22]

@@swisski oh okay thanks ! English not my first language I didn't know that. I learned something today 😉

[@intheworldbutnotofit8002]

Regarding the chickpea water. You can save it and use it as substitute for egg whites when baking. Comes out the the same as egg whites. If you were to make Japanese fluffy pancakes 🥞. You’d save the that’s chickpea water and whip pit until it comes out as whipped cream .

[@litsatzanetis2181]

They look incredibly delicious! Did not know I could fry the rice paper! Will definitely be trying these! My mouth is just watering right now!

[@Trejsir9]

Can’t wait - I have all these ingredients at home already!!

[@michelesoto5919]

Those look amazing!! Can wait to make them! Looks easier than rolling them! Thank you!

[@alishamurdock3796]

Love his voice. Love the crispness of the video. Love the recipe.

[@breynolds8513]

Thank you. Will use this way to prepare chickpeas in other recipes - spectacular taste combination. I put a bit of oil on side of cutting board on which to lay pockets to keep them from sticking.

[@heidcast2]

and want to thank you specially for the class you have (in every aspect!)... this make the only one channel I check every time there is news! I appreciate you make the difference ..........

[@eremika6227]

this look scrumptious! You always have great ideas, keep up the great work and thanks for inspiring us all. Love your channel! ❤

[@YEUNGMANCOOKING]

🤗🙌🏻🥳

[@jorasparents]

What a great use of spring roll wrappers!!! It opens up all kinds of possibilities! I may try a non-vegan one with salmon and sauteed veg for my husband. One of the best things about this channel -- it makes even ME feel like I can do these special kinds of dishes!

[@boa9535]

... with confidence!

[@mjramos512]

Vegan recipes made easy with confidence..Thank You, Will!

[@irismassil5621]

My this week dish !😋 can’t wait , thank Will , I learnt so much from you 🙏🏼

[@YEUNGMANCOOKING]

🥳🥳🥳

[@VeganDoris]

I made up my own filling and dipping sauce , using what I had on hand, and these were delicious! They are crispy when they come out of the pan but then soften right away as they cool and fall apart when you eat them. I will have to try 2 layers of rice paper!

[@judithrochin256]

I am making these today. You are fantastic and I love your recipes.

[@rushfan1970]

Every recipe of yours I watch has me drooling & inspired to try to cook it! You give the best directions, & use such a soothing tone & reasonable pacing that are so welcoming! Thank you!!💓✌🏼

[@elusivelistener]

Im making that today! Thx much. Really enjoying the chili oil too.

[@absuljhiabuljhi]

In India most households cook their chickpeas from scratch and make them as decadent Chole-bhature or a fresh coconut and chickpea salad called pachadi but I love this take on the humble bean. This would make a delightful appetiser with a bowl of badam shorba ( an indulgent almond soup). Awesomeness wrapped in rice paper parcels, scrumptious!

[@MrsStepford]

This is fab! I really like the fact you just sear the parcels in oil not deep fry them :)

[@chansowping1811]

Fantastic way to use rice paper.good for vege n chickpeas for protein.kudos

[@yfelwulf]

I never wet the board a Vietnamese friend suggested leaving one small section of the rice paper just off the edge of the board it makes it easier to pick up and start the wrap

[@Khadeejahraja]

Your recipes are fuss free, easy and delicious. And your video…soothing and calm. Regards from Saudi Arabia.

[@CarlRRogers]

I made this tonight and it is absolutley delicious. Thank you so much for helping me cook with absolute confidence ❤

[@thethethehteomiuomi]

This was very delicious! Wanted to eat more but all gone! I tried with just one rice paper but was ripping apart. Definitely use 2 pieces of rice paper. Made it more crunchier! Thank you for this delicious recipe!!

[@hannahjames4823]

Love your smile when you cook So calm filled with love Ty

[@lizf3325]

Great parcels for my son’s lunchbox ❤ They keep well refrigerated and wrapped in parchment paper and paper towel if you add less filling

[@Red-gy9gx]

This is the only channel honestly i can cook with confidence, i love all the vegan channel but your step so easy to follow i want cook book and also hope you take food request , the chef online master class looks amazing, when we attend class can we email you with questions?

[@jaenmartens5697]

Thank you so much! I have wanted to make a vegan gluten free egg roll ❤️ And the cellos were beautiful 👍

[@13c11a]

I bought some rice paper a few months ago intending to learn how to use it, but I didn't. Now I have what looks like a delicious recipe that I will experiment with. Thank you so much. I have subscribed.

[@iwanttocookthat3059]

Every thing you make makes me what to go and make it myself immediately. This one too!! Can’t wait to try it.

[@marcelflo2765]

Wowww thank you for sharing this wonderful and tasty looking recipe , I will most definitely make this today ❤

[@laurac.b.devlin8605]

the music is always uplifting, too. thank you Will.

[@YEUNGMANCOOKING]

🙌🏻🤗

[@tofuneverbleeds]

Wow, they look so delicious! 😍 I’ll be trying!

[@matildeskitchen]

I love your videos so much, you are one of my favourite youtube cooking channels!! I have also made lots of rice paper videos, there are so many ways to use it!!

[@RavinkaMalinka]

Oh this is great, i bought a shit ton of of rice paper and was actually looking for a recipe for these, you little mind reader you :D

[@lola.o.]

This video is so calming. I'm entranced. Thanks for the recipe :)

[@CORI177]

I can tell these are going to be amazing. I kind of have a small mouth so I always eat things with multiple bites, so if I make this which I definitely will - I will make like a smaller flattened spring roll shape so that I can eat it without it going apart in my hands or chopstick. :-) kind of like a mini size. But it sounds amazing and I can't wait to try. Thank you so much!

[@Skoben2000]

This reminds me of Vietnamese Bahn Cuon. I've made this twice. LOVED it both times. The first time I made it with the dipping sauce that you made Wil. The second time I made a vegan "Fish" sauce. Both were amazing. I must admit, the one I made with "Fish" sauce, allowed the ingredients in the parcel to shine through just a little bit more. It was a little lighter and complemented the parcel just a tad bit more. Wil Yeung, you are one of my all-time go-to for making devine food. You never disappoint.

[@Skoben2000]

Additionally, I love the music in the background of this video. Any chance you can fill me in on what song it is? 🙂

[@jd5787]

Made the vegs wraps 2x today. Loved them. For the mayo replacer, have you considered using silken tofu? (just blitz it: you have a high protein mayo replacement)

[@KelliMariePy]

Hi! He already has a recipe with the tofu under the title vegan tofu | 3 ingredients oil free. I was actually looking for something similar last week when his popped up. Hope it helps

[@jd5787]

@@KelliMariePy hi! I have to catch up with a lot of videos! 😁👍Tofu mayo is really a great substitute... 0 fat / high protein... I am surprised it is not more popular.

[@d.rabbitwhite]

@@jd5787 I agree. I love silken tofu for mayo, ranch dressing and other creamy dressings, deserts...I have a hard time finding it, though. All the grocers that had, no longer do. They try to claim that soft is the same, even after I explain that it is a different process. Maybe if came into more use, again...

[@rosiekay1278]

OMG that looks SOOO good. I’m making this tonight!

[@veganearthling4881]

Yum! I make GF baked samosas (Triangle shape) with rice paper. I wonder if this would explode in an airfryer? Spray with avocado oil first. New TEST recipe project. Don't throw the green onion white tips out. Regrow them by putting roots in water.

[@parremorgan2605]

your voice is what I think Metraton voice sounds like, and I don't even believe in god i'm so confused I could listen to you for hours. Amazing recipes best one i found so far for rice paper dumplings

[@heidcast2]

love it! what about crispy-ing it in the oven? I´ve tried with fruits inside the rice sheet and love it... sunday will be my try! thank you !

[@davinasnowden9381]

Wil Your Artistic flare for cooking and filming makes my heart ❤️ HAPPY👩‍🎨

[@lilmishell1977]

Omg this looks so good! And your videos just get better and better each time!!

[@ermilacarlin6709]

Whoooooa! I would love to receive this special savory parcel DAILY lol Another brilliant recipe. Chef I could just watch your amazing knife skills especially the garlic. I recall being introduced to rice paper candy as a child and loooved how the paper dissolved on the tongue...Born in Los Angeles my parents introduced us kids to the Chinatown area, north of the metropolitan area where we enjoyed specialty pastries and restaurants.....on special occasions. Thank you for expanding my l(to borrow Chef D. Walker) "library of taste" Cheers!

[@ashchaw1509]

Just made this and it’s outstanding!!!! Didn’t have cabbage, so used mushrooms and it’s fabulous! My family says this recipe is a keeper!

[@YEUNGMANCOOKING]

🥳🥳🥳

[@ruthgarcia8544]

Thank you for amazing recipes and techniques! I will definitely buy your books. Can you please tell me the brand of your can opener and your dinnerware? Thanks!

[@TourPace]

I've been searching for an alternate filling for my dumplings/potstickers - I think I just found it!!

[@YEUNGMANCOOKING]

👨🏻‍🍳🙌🏻

[@Angeloo-li4xj]

Made them yesterday for lunch but used fresh chickpeas and they were super delicious ☺ thanks for the great recipe!

[@Vanny-my3pk]

Wow 🤩 can’t wait to try this Will🤗 Love the black plates/bowls - do u mind sharing where u got those

[@jesusrules9925]

Thanks for the amazing video. I'm going to try these. Toasted sesame oil is one of my favorite things on earth. The smell and flavor is heavenly.

[@simonchesney3911]

I just made a few of these following the video, and I got to say they're super delicious. They're very messy, but I think it's worth it

[@sheri_LA_native]

Can wait to try these parcels! So many ways to take this recipe.